Ashwagandha Cookie Dough Balls
Sweet and chewy just like cookie-dough, but with a medicinal twist!
1 cup dried shredded coconut (unsweetened)
¼ cup ashwagandha powder
¼ cup rolled oats
¼ tsp sea salt
¼ cup almond butter
3 Tbsp unpasteurized honey
1 Tbsp coconut oil
1 Tbsp vanilla extract
¼ cup chocolate chips or cacao nibs, or a blend of both
Place all dry ingredients, except chocolate chips/cacao nibs (dried coconut, ashwagandha, oats, salt) into a food processor and process until all ingredients are incorporated, but there is still some texture.
Add almond butter, honey, coconut oil, and vanilla extract to the dry mix and process again until a thick, textured dough forms. You may have to do this in intervals, scraping down the sides of the processor in between so all the dry bits are captured.
Transfer dough to a bowl and add the chocolate chips/cacao nibs. Fold in with a spatula or spoon.
Using a spoon and clean hands (this step is easier if hands are slightly wet), take heaping spoonfuls of dough, and then quickly roll into balls. Transfer shaped balls onto a parchment-lined baking tray or plate.
Once you have shaped the balls, place them in the fridge or freezer to “set” for at least an hour, at which point they will be ready to serve. Makes 12 balls. Store in fridge or freezer to maintain shape and freshness.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach